Creamy Chicken and Vegetable Curry

Thermomix recipe: Creamy Chicken and Vegetable Curry. Ready in 56 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g onion, quartered
• 2 cloves garlic
• 15 g fresh ginger, peeled
• 30 g olive oil
• 20 g curry powder
• 3 g ground turmeric
• 800 g chicken thighs or drumsticks, bone-in and skinless (or boneless, cut into large pieces)
• 400 ml coconut milk (1 can)
• 150 g chicken stock
• 150 g fresh tomatoes, quartered
• 100 g celery, cut into 3-4 cm pieces
• 1 tsp salt
• 0.5 tsp black pepper
• 150 g red bell pepper, deseeded and cut into large chunks
• Fresh coriander, for garnish (optional)
• Basmati rice, for serving

Instructions

1. Add onion, garlic, and ginger to the mixing bowl. Chop 5 sec/Speed 5. Scrape down sides of mixing bowl with spatula.
2. Add olive oil. Sauté 3 min/120°C/Speed 1.
3. Add curry powder and ground turmeric. Cook 1 min/120°C/Speed 1.
4. Add chicken pieces to the mixing bowl. Cook 5 min/120°C/Speed 1/Reverse.
5. Add coconut milk, chicken stock, fresh tomatoes, celery, salt, and black pepper to the mixing bowl.
6. Cook 20 min/98°C/Speed 2/Reverse. Place simmering basket on mixing bowl lid instead of measuring cup to allow steam to escape and prevent splatter.
7. Pause the machine, scrape down sides and bottom of the mixing bowl with spatula. Check consistency and adjust liquid if needed (add a splash of water or stock if too thick).
8. Add red bell pepper chunks. Cook another 10 min/98°C/Speed 2/Reverse.
9. Cook 2 min/90°C/Speed 1/Reverse to settle the curry and prevent sticking.
10. Garnish with fresh coriander if desired. Serve hot with freshly steamed basmati rice.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.